This week Denise of Chez Us selected Dorie’s Brioche Plum Tart recipe for our TWD adventure. Please visit Denise at Chez Us to see how beautiful her Brioche Plum Tart turned out and to get the recipe . Better yet, buy Dorie’s book – it’s a definite keeper with soo many fantastic recipes!
Brioche Plum Tart was quite the challenge for me. It was the first time for me to bake with yeast and to bake a brioche. In fact, I’ve never tasted brioche before either!
I found pluots at the market. I’ve never tried those either but they looked more ripe than the regular plums so I bought 3 larger pluots (Black Cherry) and 3 smaller pluots (Crimson something or other).
Making the dough was quite an experience. The first step was to mix the milk and yeast together until the yeast dissolved. Well, when I started mixing the two together what I got was not dissolved yeast but a clump of yeast. Yipes. I kept stirring and smushing the yeast to help it dissolve until it finally did. (Does it make a difference if it was forcibly dissolved?)
I’m in the minority; I prefer to use my hand mixer vs. my Kitchen Aid. But since I needed the dough hook and my hand mixer doesn’t come supplied with one I turned to my Kitchen Aid. It was neat seeing the dough come together with the dough hook. This dough would not stop rising though! I slapped it down with a rubber spatula every 30 minutes for 2 hours per the instructions. It looked like it had settled down a bit. I left it in the refrigerator overnight and the next morning I had to slap it down a bit more then shaped it into my ceramic pie dish. I can’t imagine using my tart pan; the dough would have spilt over all over.
I found Knott’s Plum Jam at Stater Brothers so spread that over the bottom of the dough. I sliced the pluots which were soo juicy, the juice was running all over the cutting board. They weren’t overripe, just really juicy. I ended up using all 3 of the larger pluots and only 1 of the smaller ones. Next time I plan to slice them into smaller pieces instead of quartering them, maybe I’ll be able to fit more in or maybe not since the end result was rather soupy with the juices.
You mix 3 T of sugar with 2 T of chopped walnuts. I thought 3 T of sugar was a small amount and the same with the chopped walnuts. I ended up with 3 T of sugar and almost 3 T of chopped walnuts. It looked like a small amount but it blanketed the plum tart really well as you can see here:
From the P&Qs, it looked like the tart needed to be tented a little earlier than the 20 minutes suggested so I kept an eye on it and tented it after 10 minutes. This might have been my problem because I took it out after 30 minutes total and the brioche sounded hollow when tapped. But I noticed that the inner sides of the brioche and the middle looked a little under baked. It went back in the oven and the brioche ended up getting a bit too brown after all. O, well.
The beau took this treat to work and informed me later that morning that it was a bit soupy! I couldn’t believe it. It didn’t look soupy out of the oven. I didn’t get a taste of it so I fully intend to try this again because it looked and smelled so delicious. The beau especially liked the addition of the chopped walnuts. He’s a nut fan, me – not so much.
Be sure to check out the other TWD bakers to see what type of Brioche Fruit Tart they came up with. I know some of them used blueberries, strawberries, and apricots!
Last Week: Tribute to Katharine Hepburn Brownies
Next Week: Raspberry Blanc-Manger